Isoamyl Butyrate, Plastic Drum Tight Head

Type d'emballage: 
Fût Plastique  (180 kgs)

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ISOAMYL BUTYRATE is an ester formed from isoamyl alcohol and butyric acid. It is commonly used in fragrance and flavour creation to impart juicy, sweet fruit notes. Its pleasant sensory profile makes it a popular ingredient in applications requiring a fresh and appetising fruity character.
N° de produit 2045875
Fourni UNIVAR
CAS 106-27-4
Synonymes Isoamyl Butyrate, Isopentyl Butyrate, 3-Methylbutyl Butyrate, Butanoic Acid Isoamyl Ester, Banana Ester.
Applications ISOAMYL BUTYRATE is widely used in flavour and fragrance applications due to its characteristic fruity aroma. In personal care products, it can be used in fragrances, body mists, shampoos, conditioners, shower gels, soaps, lip care products and other scented formulations where a fresh fruit note is desired. It is particularly suitable for tropical, banana, pear and juicy fruit fragrance concepts.
Characteristics ISOAMYL BUTYRATE is a clear, colourless liquid with a sweet, fruity aroma reminiscent of banana, pear and tropical fruits. It is a volatile ester commonly used as a flavour and fragrance ingredient. The material provides excellent aroma impact and blends well with other fruity and floral fragrance components.
Avantages
  • ISOAMYL BUTYRATE provides a sweet
  • fruity and highly appealing sensory profile. It helps create fresh and vibrant fragrance compositions and can enhance the perception of natural fruit notes in formulations. Due to its strong odour impact
  • relatively low use levels are often sufficient to achieve the desired sensory effect.

Documents

Détails du produit

Nom du groupe
Earth Oils
Sub Group Name
Fragrance Chemicals
Mode d’emploi
In fragrances and perfumes, typical use levels range from 0.1-5%. In shampoos, shower gels and liquid soaps, levels between 0.01-0.2% are commonly used. Creams and lotions typically contain 0.01-0.1%, while lip care and flavour-inspired cosmetic products may use 0.01-0.5%, subject to local regulations and formulation requirements. The optimal level should be determined through sensory evaluation.

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